Onion pork bun
By VicentaLakin
ONIONS ARE MORE COMMON IN CHINESE WESTERN FOOD. ITS NUTRITIONAL ENRICHMENT, ALSO KNOWN AS THE “VEGETATIVE QUEEN”, NATURALLY IS QUITE ABUNDANT, NOT ONLY IN POTASSIUM, VITAMIN C, BUT ALSO IN PRAYER AGAINST CANCER, BLOOD PRESSURE, BLOOD RESIN, ETC. ALTHOUGH THE ONIONS SMELL WHEN THEY'RE BORN, THEY BECOME SWEET WHEN THEY'RE COOKED! IT TASTES REALLY GOOD
Recipe Recommendations
- flour 300g
- water 160g
- yeast 3g
- sugar 1 teaspoon
- pork paste appropriate amount
- onion appropriate amount
- chives appropriate amount
- salt appropriate amount
- MSG appropriate amount
- pepper appropriate amount
- shisanxiang appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- corn starch appropriate amount
- pepper water appropriate amount
Steps for Onion pork bun
1
Pork is cut to meat at a ratio of three to seven
2
Pippare's a small amount of water in advance
3
When the pepper water cools, it's added to the meat, with chopsticks in one direction until the water is absorbed
4
Onions cut into little Ding
5
Add it to the meat. Add all the sauce
6
Smash even again on it. "Who likes onions, can come in a little bit."
7
the fermented powder is placed in a small bowl with a spoonful of sugar and 60 g of water, which is mixed and melted. add to the flour bowl with 240 g
8
We'll mix it with chopsticks, then we'll even it with our hands
9
It's about twice the size of the fermentation
10
after you're done, add the remaining 60 g of flour
11
Squeeze it again. Squeeze it in a smooth face
12
a little pasta that divides the noodles into 40 g
13
Take a cone into a thin circle of middle edges, and add meat
14
Squeeze into a bun shape
15
All done. Put it in the steam cage. Put a lid on it
16
After the fermentation, cold water goes into the pot, the fire evaporates for about 16 minutes, and the lids are lifted in 3-5 minutes after the fire has shut down